Chicken Noodle Soup

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  • 25|min prep time
  • 25|min total time
  • 8 ingredients
  • 5 servings

1
tablespoon olive or canola oil
3
medium carrots, sliced (1 1/2 cups)
2
medium zucchini, quartered lengthwise, sliced (1 2/3 cups)
1
medium onion, chopped (1/2 cup)
3
boneless skinless chicken breasts (3/4 lb), cut into thin bite-size strips
2
cans (14 oz each) fat-free chicken broth with 1/3 less sodium
1
cup water
1 1/2
cups uncooked fine egg noodles (4 oz)

Directions

  1. 1 In nonstick Dutch oven or 3-quart saucepan, heat oil over medium heat. Add carrots, zucchini and onion; cook 5 minutes, stirring frequently.
  2. 2 Increase heat to medium-high. Stir in chicken. Cook 3 minutes, stirring frequently. Add broth and water; heat to boiling. Add noodles; boil 3 minutes or until chicken is no longer pink in center and noodles are tender. If desired, season to taste with salt.

Notes

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Nutrition Information

Recipe Step Photos

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